It’s been a while since I used black cocoa, so I thought I’d write about this ultra-dark, Dutch processed cocoa powder and try a new recipe called Chocolate Marshmallow Cookies with Black Cocoa Powder. Black cocoa powder is interesting. It’s a deep, dark black color with almost Oreo-like flavor. Here’s a picture of how it looks in these cookies.
So What is Black Cocoa Powder?
Black cocoa powder is a highly alkalized form of cocoa, meaning it has been treated with an alkalizing agent to neutralize its acidity. This process gives it a deep, rich black color and a milder, less bitter flavor than natural cocoa powder. Think of it as the secret behind the dark chocolate wafers in Oreos and other ultra-chocolaty treats.
Why Do I Recommend It?
- Bold Color – If you want dramatic, jet-black baked goods without using food coloring, black cocoa powder is the way to go. It’s perfect for making striking cakes, cookies, and even frostings.
- Smooth, Mellow Flavor – Unlike natural cocoa powder, which can be slightly acidic and sharp, black cocoa has a smooth, almost earthy taste with subtle chocolate notes. It pairs well with sweet and rich ingredients.
- Great for Blending – Because it’s so dark and mild, I like to mix it with regular Dutch-process cocoa powder for a balanced chocolate flavor. A little black cocoa goes a long way!
- Perfect for Classic Chocolate Desserts – Want to make homemade Oreos, dark chocolate brownies, or black velvet cake? This cocoa powder is essential for achieving that authentic, deep cocoa flavor.
How to Use It in Baking
- Substitute some of the cocoa powder in your recipe with black cocoa powder (I usually replace 25-50% for balance).
- Be sure to use it in recipes that contain enough butter or oil to compensate for its lack of fat.
- Or use it in recipes that call for Dutch-process cocoa since both are alkalized and behave similarly in baking. But do mix it with another chocolate. In this recipe it is mixed with melted chocolate chips.
Where to Buy
Black cocoa powder isn’t as common as regular cocoa powder, but you can find it at specialty baking stores, online retailers, or brand websites like King Arthur Baking and Guittard. The kind I’ve been using is from Modern Mountain. I’ve been ordering their products through Prime, but items can also be ordered through their website and they have free shipping over $50. They also sell interesting things such as bamboo flour and various keto baking ingredients.
Chocolate Marshmallow Cookies
So the Chocolate Marshmallow Cookies with Black Cocoa are most definitely not keto! They are rich, dark, gooey, and perfect for getting to know a new bag of black cocoa powder. To make them, you basically roll the dough around giant marshmallow halves or in my case, mini marshmallows and dollops of Marshmallow Fluff, since that’s all we had. Here’s a picture of the dough balls.
These bake up soft and chocolaty and they’re really not overly sweet, believe or not. The recipe suggests using a round cookie cutter or something of that nature to wiggle the hot baked cookies in to make them perfectly round. I don’t usually do that, taking the stance that cookies are beautiful with their natural spread, but I did it this time. The cookies are so pretty this way! If you want to do the perfect circle cookie trick, and English muffin ring works well for this size cookie.
Recipe
Black Cocoa Chocolate Marshmallow Cookies
Double chocolate cookies with dark black cocoa powder, marshmallows and lots of chocolate chips.
Ingredients
- 2 cups all-purpose flour (265 grams)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 8 oz unsalted butter, slightly firm, cut into chunks (230 grams)
- 1 cup dark chocolate chips
- ¼ cup unsweetened cocoa powder, black
- 3 large egg yolks
- 1 ½ cups brown sugar, tightly packed (320 grams)
- 1 teaspoon pure vanilla extract
- 1 cup dark chocolate chips or chunks of chocolate
- 9 large marshmallows or use small marshmallows or 9 gobs of Marshmallow Fluff
Instructions
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Whisk together the flour, baking powder and salt.
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In a saucepan, melt the butter over medium low heat. Add the chocolate chips and reduce heat to low. Stir until chocolate is completely melted, then stir in the black cocoa powder and remove from heat. Let cool slightly.
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Meanwhile, in the bowl of a stand mixer, combine the sugar, egg yolks and vanilla. Beat at medium speed with the whisk attachment for about 2 minutes.
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Add the slightly cooled melted chocolate mixture to the sugar mixture and beat at medium speed just until combined.
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Stir the flour mixture into the chocolate mixture to form a soft dough. It will stiffen as it stands. If the dough is still warm, let cool before adding the remaining chocolate chips.
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Using about half the dough, scoop out 18 mounds. Set on a dinner plate. Press one marshmallow half in the center of each, slightly flattening the dough. Portion out another 18 balls of dough, then use your hands and slightly flatten. Place over the marshmallow and carefully form around the marshmallow, sealing it inside of the two portions of dough. Chill the dough balls for about 30 minutes while you preheat the oven.
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Preheat the oven to 350°F.
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Line two baking sheets with parchment paper.
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Place 3-4 dough balls (more if using a larger baking sheet) on prepared baking sheet spacing about 3 inches apart. Bake for 8-10 minutes (longer if the dough has been chilled for a while) or until the edges are just set and the centers are still soft.
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Tip: For perfectly round cookies, place a round cookie cutter or anything slightly larger than the cookie over the top of the cookie immediately after removing from the oven and scoot it around the cookie to round the edges. Cool on cookie sheet for at least 10 minutes before transferring to a cooling rack to cool completely. The cookies firm as they cool.
